Archive for July, 2013

This is a fun alternative to traditional potato salad. It has a lot of flavor and can be made in advance, plus there is no mayonnaise. This means you are much less likely to make your friends sick at the next summer barbeque! This is one of my new favorite summer sides.

You will need:

3 lb red-skinned potatoes, sliced into 1/4-inch slices

1/4 c chicken stock

1/4 c dry white wine

1/3 c white wine vinegar

3 T Dijon mustard

1/2 c olive oil

5 T fresh chives, chopped

Then you will…

Place the potatoes in a large pot. Cover with cold water. Season with salt.

Bring the water to a boil and reduce to a simmer until the potatoes are tender when pierced with a fork (about 8-10 minutes).

Drain the potatoes and return them to the cooking pot.

Toss with the chicken stock and white wine. Let sit 5 minutes, tossing once in the middle.

In a small bowl, whisk together the vinegar, mustard, and olive oil. Season with salt and pepper.

Toss with the potatoes. Stir in the chives.

Allow to sit for at least 30 minutes, although two hours is even better. If chilling for more than 30 minutes, feel free to refrigerate the potato salad while doing so.

Stir occasionally to ensure all the delicious liquids are soaked up.

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Reese’s pieces are one of my favorite candies. These soft, chewy cookies are an addictive way to use Reese’s pieces that next time you have some lying around — assuming you don’t munch on all the candy first!

In a medium mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.

Whisk the egg plus the egg yolk into the butter mixture.

Whisk the vanilla and almond extracts into the butter mixture too.

Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft.

Stir in the Reese’s Pieces. Cover the dough and chill for at least 2 hours.

Remove the dough out of the refrigerator and allow to sit at room temperature for 10 minutes before baking.

Preheat you oven to 325 degrees. Line two baking sheets with parchment paper.

Roll the dough into small balls of about 3 tablespoons of dough each. Leave about 3 inches between each ball of dough to avoid them running into each other.

Bake the cookies for 11-12 minutes. The cookies will look soft and underbaked. Don’t worry! They will keep baking on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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I LOVE RHUBARB. One of my earliest memories is of sitting on my grandmother’s kitchen counter, eating fresh rhubarb, in the summer. It is actually a vegetable, but in the U.S. most people use it like a fruit. I like how tart it is, since it pairs well with berries for compotes and pies. This crisp is very easy to pull together and is de-lic-ious!